Ingredients
- 4 chicken breasts, boneless skinless
- 1 cup garlic, roasted (or garlic hummus, buy it or make your own for this recipe, I am using a store bought)
- 1 lemon, whole (cut in 8 slices)
- 1 lemon, whole (cut in half)
- Balsamic vinegar to drizzle
- Extra olive oil to drizzle
- 1 tablespoon rosemary, fresh, minced
- Salt and pepper
- Garnish: sliced black olives
How to Make
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Step 1: Chicken ... Remove the chicken from the refrigerator to take the chill off. Season well on both sides with salt and pepper.
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Step 2: Baking Dish ... Add the chicken to a baking dish lined with parchment paper or foil sprayed with a non-stick spray, and add the chicken.
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Step 3: Topping ... Spread the hummus over the chicken on the top and sides to cover the breast well. Squeeze 1/2 of the lemon (cut in half) over the 4 breasts topped with hummus; then, the rosemary, and a drizzle of the balsamic vinegar. Finish with 2 slices lemon over each breast, squeezing lightly as you add them; and, finish with a drizzle of olive oil, and a pinch of salt and pepper optional on the salt).
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Step 4: Bake ... Preheat the oven to 450 degrees, and add the dish to the middle dish and bake for 20-30 minutes until golden brown.
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Step 5: Finish ... Remove from the baking dish and transfer to a serving platter. Cut up the remaining 1/2 lemon and cut into 4 wedges.
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Step 6: Serve ... Plate the chicken breast, lemon wedge and drizzle with extra balsamic if you want. Garnish with sliced olives and serve with sauteed kale or spinach. Also sauteed squash and tomatoes also make a fantastic side dish, HEALTHY too.
We hope you enjoy this recipe!
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